Wednesday, April 30, 2014

Pottukadalai - puffed channa dal.
Murukku in our house always means a urid dal murukku. I make it for all the festivals as it is my hubby's favorite. When I shared that murukku with my friend Priya during Easter, she gave me this recipe for pottukadalai murukku. She suggested adding chilly powder also, but I made a plain murukku. We finished our Easter murukku very soon and hubby dear started asking me for more of his snack during the next weekend. I too wanted to make one batch exclusively for him to have with coffee. Thanks to her I could make a snack so easily. This is a very easy murukku recipe and we can do this as a quick evening snack while preparing coffee.

pottukadalai murukku

Ingredients:
Rice flour - 2 cups
(store bought rice flour)
Puffed channa dal (pottu kadalai) - 1/2 cup
Butter - 2 tbsp
Cumin - 1 tbspHing (Asafoetida) - 1/8 tsp
Salt per tasteWater for mixing - (nearly 1 1/2 cups of water)
Oil - to deep fry (500 ml)Method:Grind the puffed channa dal to a fine powder using an Indian mixer. Sieve it and get the very fine powder.
Heat a wok and dry roast the rice flour till it gets loose. Don't let it red.
Put both the flours in a large mixing bowl . Add cumin, asafoetida and butter. Mix well.
Take 1 cup of water and add 3/4 tsp salt for every cup of flour (almost 2 tsp). Mix
this salt water with the flour and knead to a
soft chapathi dough consistency.
Now check salt and add more mixing with water,if necessary.
Fit a 3 hole plate in the murukku mold and fill it with dough.
In the mean time heat the oil in a wide pan till smoking point. Then
reduce flame and press the murukku in circular shape into the hot oil.
Flip once after one side is done.
After the hissing sound and bubbles subdue, take out the murukku. Place them on paper towel and remove oil. Store them in air tight
containers after they get cool.

Monday, April 28, 2014

Coconut cakes are popular desserts in Southern states of US. The original recipe calls for more ingredients and longer preparation time. But this poke cake is an alternative to get the same taste with simple ingredients. I was waiting to try this cake which I saw few months back in 'Create TV'.
It is our tradition to make cake for all of our celebrations and festivals. So I made this for this Easter and it came out very delicious. I referred this website also for details and thanks to the chef I could understand better. The suggested icing was 'frozen whipped topping' but I didn't use it.
I made this cake on Holy Thursday, before going to Church in the evening. Hubby dear became very happy on seeing his new cake in his favorite flavor and I am also glad that I could make one cake completely within an hour. But we waited to slice and share and taste it till Easter:)

Bring the eggs and butter to room temperature , by keeping them outside the refrigerator.
Preheat the oven to 350 deg F. Grease the baking pan with 1/4 tsp butter.
Mix the dry ingredients like maida, baking soda, baking powder by sieving twice.
(This makes the cake spongy).
Add the egg, butter, sugar, vanilla essence , salt to a blender / mixie and beat till it turns fluffy.
Add the dry ingredients and beat well using an electric beater. we can mix by using a fork / spatula also.
Pour the cake batter in to the greased pan and shake / tap it to release the air.
Place in the oven and bake for 30 to 35 minutes.
(Test the quality of baking by inserting a skewer and see if it comes out clear).

While the cake is still hot, poke it all over using a skewer or fork.
Mix condensed milk with coconut milk and pour all over.
Dry roast the dry coconut flakes till it turns mild golden red.
Sprinkle over the cake.
Easy coconut cake is ready!

Serving suggestions:

Serve as dessert or tea time snack.
Always keep it refrigerated, as it contains coconut.

Friday, April 25, 2014

Paneer + capsicum + soya chunks in a curry = yummy ! That's all I should say now, before you try and tell me how you like it:)
Including paneer and soya chunks is my Yoga akka's (my sister) idea to get best alternatives for non-veg. I really enjoy these ingredients and now started including more vegetarian foods.
'Kadai' or 'kadaai ' means wok. Kadaai paneer is a semi dry gravy that is served in most of the Indian restaurants. I have added protein rich soya chunks also with that and it is absolutely delicious. Here is my version to get the restaurant flavor at home.

Chop the paneer into 1 inch size cubes. Fry the chopped paneer till golden brown in the left over oil in the same wok and take out. Chop the capsicum to small cubes and fry for 30 seconds and keep aside.
In the same time cook the soya chunks (Bring 2 cups of water with pinch of salt to a boil , add soya chunks and cook for 5 minutes. Drain water and squeeze to remove all water). Keep aside.

Method:
Choose good quality peanuts. Oily ones are bigger in size and the tasty ones are comparatively smaller in size. I use medium size or small peanuts. (Oily peanuts are good for making boiled peanuts for salads by pressure cooking . In that method we can discard the oil by removing the cooked water).

Preheat oven to 350 deg F for 5 minutes. Put the peanut in a mixing bowl. Sprinkle the water and salt and mix well with hand. Spread it over a baking sheet and bake for 12 - 15 minutes.

Check by crushing one peanut with hand. The skin should come off immediately .The peanut may seem uncooked a little, but it will continue cooking in room temperature also. In this stage switch off and let the peanut remain in tray till it gets cool. I open the oven and let the tray inside oven for 5 more minutes.

If needed, remove the skin of groundnut by rubbing it with hand gently and blowing the chaff off. Store in airtight containers.

Serving suggestion:
Serve as snack.
Used in making coconut chutney.

Groundnut with jaggery, a very tasty snack box:)

Note:
If dry roasting the peanut in stove top....then follow the same method and dry roast it in a wide wok , till the chaff comes off easily.

Tuesday, April 15, 2014

Preparing homemade dessert or spicy snack would make any festival more happier. That too sticking to our traditional food is everyone's wish.
Here are some Easter specials that are popular in Tamilnadu. I thought it would be nice to note down a few suggestions on festive menu for my readers. So gathering a few of my best recipes here.
Here is my visual treat to you all :)

Notes:
Getting prepared for the festivals needs a little planning ahead. So remember to make a list of the items we are going to prepare and things to do on that day.
Make a grocery list and buy accordingly.
If planning for easy desserts like kheer, then make ahead and keep refrigerated.
Vada batter can be made 2 - 3 days ahead and kept in fridge.
If preparing snacks like susiyam, then make the sweet balls one day ahead and keep in fridge. we can fry it on festival morning.
Keep the cooking for the day easy, by earlier preparation and enjoy the day:)
If you are a beginner to cooking, then just focus on one specialty
like breakfast or snack or lunch and make it grand to see your loved
ones happy. Try a few and enjoy!
Get up early and enjoy the day thoroughly with your loved ones....that is more important:)

Slightly dry roast the almond or cashew and make a powder along with cardamom seeds and sugar.
In 1 tsp butter fry the shredded coconut till it turns mild red and fragrant.
The whipped topping should be kept in the refrigerator (not freezer ...see instructions on container) till we start using.
In a mixing bowl add the powdered almond mixture, shredded coconut, raisin, dry fruits and coconut milk . Mix well.
Now add the whipped topping and mix gently (too much mixing will make the ice cream hard).
Immediately transfer them to a freezer-safe lidded container.
Cover and freeze for 3-4 hours.
Coconut milk ice cream is ready!

Thursday, April 10, 2014

Jackfruits in USA is a rare sight except for the Asian stores in some states. My Sakuntala athai (aunt) is my guru in peeling this fruit during her visits on summer vacations. She used to teach me every culinary art she knew , while playing with us too and our summer holidays would be filled with family gatherings and happiness.
Nowadays , I simply walk past my favorite fruit, analyzing (??) its quality and price (while comparing it with an almost inexpensive fruit in India) and also for the time / effort it takes to get the fruits. But this time hubby dear compelled me to buy at least a small piece as he too loves it very much:) Some years ago, as newly married, he used to buy these BIG jack fruits on weekends from koyambedu. Sometimes he would drive there while coming home, just to pick up this fruit. Our street kids would wow on seeing him with this fruit:) After Saturday lunch he would make me sit and peel the whole fruit, while he was watching his favorite movies and munching these yummies with our little friends:) The next day our houses would have a lot of jackfruit seeds and we would cook them the whole week:) The next time if I see this fruit, I will not think anything else, except the happiness and sweetness it gives:) Happy memories are treasures...right !

Tips:
Jackfruit is a composite fruit. Fruit develops from ovary of multiple flowers, e.g. Pineapple, Jack fruit.
Jack fruit seeds are easy to get in Chennai. They sell it in heaps.
In USA, we can get it in freezer aisles in Indian grocery stores.How to peel / cut jackfruit?
If we can get a fresh (whole) jackfruit, then peel as follows:
* Spread a lot of news papers underneath and place the jack fruit in the floor.
*Take a 1/4 cup of sesame oil (any oil) and generously apply it on our hands and knife.
*Cut it into half. Remove the hard central stem , that runs from top to bottom.
*again and again apply oil in our hands, as the gum in jack fruit can't be washed easily if oil is not applied while peeling.
*Loosen the yellow fruits inside by running the knife all around the edge without cutting the fruit.
*Take out in small portions and remove all the fibers around individual fruits and place them in a clean bowl. Slit open and remove the seeds.
*
It is a good idea to remove and salvage the seeds, before handing them
over for eating. Because many people throw away the seeds without
knowing what to do with them:) These seeds can be used as snacks by
boiling , dry roasting or stir frying.
*Jack fruits, once peeled can be eaten fresh. They can be packed in airtight containers and stored in fridge for a week.
*Jack fruit can be made into jam, kesari, payasam etc. Also it is soaked in honey and eaten as a delicacy.

Jack fruit, the yummiest of all fruits in the world:)...my world:)

After peeling off the edible fruits, take out and save the seeds, before serving.

Method:
Peel the outer white layer of jackfruit seed. Chop into big pieces.
Heat oil in a wok. Add fennel and as it gets red , put the curry leaves.
Then add the chopped seeds, turmeric powder, pepper, cumin, chilly powder.
Stir well for 1 minute. Cook covered with a handful (2 tbsp) water.
After 10 minutes , it would get soft. Then add salt.
The take off lid and fry till it turns little crispy.
Jackfruit seed fry is ready!Serving suggestion:
Serve as side dish with paruppu kuzhambu / sambar and rice or with curd rice.

Thursday, April 3, 2014

Finding more and more ways to cook carrot is one of my interests, as we get good quality carrot in all seasons at a very cheaper price here. But including it in our meals needs creativity:) Sometimes I make juice or desserts like carrot halwa or cake. Spicy foods like kuruma, stir fries, fried rice, salad, vegetable briyani , raitha, uthappam dosai, paniyaram can also be done. So whenever I go for a grocery shopping I buy a pack of carrots always. Instead of regular baby-carrots, occasionally I sliver these regular carrots for hubby's snack box too:)
Here is one traditional dal based Indian dish, Usili with carrot. Usili is one of the brilliant Indian recipes to make us get protein rich dals easily. I make usili often with many vegetables, as it is our favorite. Hope you all like this carrot usili too !

Method:
Soak dal for 1 hour and grind in a mixie without water along with the other items to a fine paste.
Scoop the dal into idly plates and steam cook for 10 minutes.
Let it get cool completely.
Put it in the mixie again and pulse gently for a few times, so that the cooked dal looks loose.
(We can mash by hands too, but this mixie method will give good looking usili).
In the mean time wash and peel the carrot. cut them into small cubes.
Heat oil in a wok and let mustard splutter.
Then add the curry leaves, split green chilly, chopped carrot and stir fry it.
Cook covered along with very little salt for 5 minutes.
Then add the prepared dal mixture and stir fry it in high flame for few minutes.
Add shredded coconut and switch off.
Carrot usili is ready!

Method:
Soak the skewers in water for 1 hour minimum.
Mix the masalas in a small bowl.
Clean the shrimp and retain the tail. Marinate the shrimp pieces in the masala for 10 minutes.
Take them out.
In the same time roughly chop the broccoli / capsicum / pineapple / tomato along with onion and mix with left over masala mixture.
Preheat the oven to 350 deg C.
Thread the shrimp and vegetables as per wish.
Arrange the skewers in baking sheet and drizzle little olive oil or butter over it.
Bake for 10 minutes one side and 3 minutes after flipping to other side.
Take out and squeeze some lemon juice over the kebab.
Shrimp vegetable kabob is ready!

Method:
Slice the eggplant into 1/2 inch thick circles or semi circles.
Keep it in a large mixing bowl.
In a small bowl mix all ingredients except oil.
Add the masala mixture to the brinjal slices and shake to coat thoroughly.
Keep marinated for 10 minutes.
In a frying pan , heat 1 tbsp oil, then fry a small batch of brinjal slices both sides (almost 1 minute per side).
Take out, repeat and fry all the slices.
Pan roasted brinjal fry is ready!